Check out the February issue of New York Magazine- where NYC’s Una Pizza Napoletana is featured having undoubtedly the most elegant version of the form – Chef owner Anthony Mangieri, a “Naples-inspired dough savant”of Una Pizza Napoletana, crafts his special pepperoni pie to “stricter-than-Neapolitan standards” for a tender, springy, naturally leavened pizza that simply uses flour, water, sea salt, San Marzano DOP tomatoes and weekly shipments of Lioni’s fresh buffalo mozzarella cheese.